Stir-fried chicken gizzard with chopped pepper: chicken gizzard, pepper, red chopped pepper, rice wine, onion, ginger, garlic, pepper, soy sauce king and sesame oil. Practice: 1. Wash chicken gizzards, cut into thin slices, add ginger foam, red chopped pepper and rice wine and marinate for 20 minutes; 2. Wash the long pepper, remove the seeds and cut into strips, and cut the onion and garlic into pieces; 3. Cool the pan and heat the oil. After the oil is boiled, add pepper, ginger, onion and garlic and stir-fry until fragrant. 4. Add the marinated chicken slices and stir fry until they are broken; 5. Add Chili pieces and stir fry, add a little soy sauce, stir fry until the Chili is broken, add a little salt and sprinkle a little sesame oil. 2. Wash the long eggplant and cut it into small eggplant diced with thumb size. 3. Put the diced eggplant into the wok without any oil until the diced eggplant becomes soft. 4. Put the oil in the wok, and put it into the wok with ginger slices, star anise and pork belly until some vegetable oil in the meat comes out. 5. Add the bean paste and stir-fry with low heat until the diced pork belly becomes sticky and full of juice. 6. Add sugar, pour in the fried diced eggplant and stir well.

Raw materials of tomato fillet soup: grass carp, tomato, egg white, rice wine, starch, winter shavings, monosodium glutamate, salt and edible oil; Exercise 1. Wash carp and remove fishy smell; Carp is sliced with an oblique knife and put into a bowl; Pickling with salt and rice wine, adding egg white and starch for desizing; Wash tomatoes and cut them into small pieces the size of fish; 2. Heat the oil in the pan, stir-fry the fish until the fish is milky white, and drain the water; Leave the bottom oil in the pot and stir-fry the wax gourd slices slightly; Add tomatoes and stir fry; Cook rice wine, add salt and monosodium glutamate to taste; Add appropriate white soup; Pour in the fish and stew it a little; Thicken with water starch and take out.

Stir-fried shrimp with onion raw materials: fresh shrimp, onion, ginger foam, garlic paste. The proportion of juice: salt, sugar, Shaoxing carved wine, cassava starch and cold water. Methods: Fresh shrimp 1 0,300 g, salt 3g, cassava starch 10g, and knead gently. Wipe the mucus off the surface of fresh shrimp and wash it with warm water immediately. Drain the water, then add salt 1g and 2g cassava starch to marinate for 5 minutes; 2. Cut the green onion and chop the onion and ginger; 3. Salt 1 g, sugar 1 g, Shaoxing carved 5 g, cassava starch 2 g, and cold water 30 g are mixed into juice for use; 4. Boil the wok and add 1 tbsp vegetable oil (about 10g). Flatten the pickled fresh shrimps in a pot and fry them until cooked; 5, double-sided small fire fried shrimp can be added with ginger foam and half of garlic; 6. Stir-fry the scent of onion and ginger; 7. Pour the fried "juice" and boil the juice; 8. After the juice thickens and brightens, pour in Dongru and the other half of garlic paste; 9, stir well, you can put the pan out.